Thursday, October 21, 2010

Rainy Day Bean Soup

1 lb Dried Small White Beans
2 Tbsp Vegetable Oil
2 Large Yellow Onions (chopped)
2-3 Large Carrots (chopped)
2-3 Stalks Celery (chopped)
1 Bulb Fennel (chopped)
1 Yellow Bell Pepper (chopped)
½ c. Fresh Parsley (chopped)
3 Cloves Garlic (minced or pressed)
2 lbs. Ham Hocks
1 tsp. Dry Mustard
1 tsp. Fresh Rosemary
1 tsp. Fresh Thyme
1 c. Dry White Wine
4 c. Chicken Broth
Salt and Pepper (to taste)
Grated Parmesean Cheese (optional)

5-6 quart Slow Cooker
Immersion Blender (food blender or processor)

Soak beans for 6-8hrs covered in water, rinse twice, drain and set aside.

In large skillet, add oil and cook onion, carrots, celery, fennel, peppers parsley and garlic until onion is translucent (about 10-15min). Place ham hocks and vegetable mixture to chicken broth in slow cooker. Add mustard, rosemary and thyme and wine. Cook on high for 1hr and then set to low for 8hrs.

Lift out ham hocks and let stand until cool enough to handle; pull meat off bones and discard the bones and skin. Cut or shred meat into bite-size pieces and set aside.

Using an immersion blender, puree soup until smooth (or as smooth as you like it).

Add meat back into soup and season with salt and pepper. Top with Parmesean Cheese. Serve.

Makes approximately 4 quarts or 6-8 servings.

Serve with:
Roasted Red Pepper/Tomato Bruschetta
Wine Pairing:
2008 Frog's Leap Sauvignon Blanc, Rutherford Napa Valley


1 comment:

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